Pork Cooking TipsSelecting The Right CutThings to consider: The degree of leanness. Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. How you’ll cook it. If time is limited, you’ll want to select a smaller cut, like pork chops that cook quickly.If you’re entertaining and have several other dishes to prepare, you may want to choose a roast that can be put in the oven and requires very little attention. Number of people to be served. The “average” serving size for pork is 3 ounces of cooked meat. Start with 4 ounces of boneless, raw pork to yield 3 ounces of cooked pork. A 3-ounce serving is about the size of a deck of cards. Cost. To get the most for your money, take the time to figure out the cost per serving. Some boneless cuts may seem more expensive, but actually are a better buy because you are not paying for the bone. Calculating cost per serving is a better measure of value and can be calculated with this formula: Cost per serving = Cost per pound / # of servings per pound Preparation Methods Pork is best when cooked to medium doneness - 160 degrees F. on a meat thermometer. Correctly cooked pork is juicy and tender, with a slight blush of pink in the center. WET OR DRY? There are two basic methods for cooking meats: dry heat and moist heat. Generally, dry-heat methods are best applied to naturally tender cuts of meat. Moist-heat methods tenderize less-tender cuts. Dry-Heat Methods Grilling for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat Broiling for small cuts such as chops, tenderloin, kabobs and pork patties Sautéing for small pork cuts such as medallions, ground patties, chops, cutlets and strips Panbroiling for chops, tenderloin medallions, ham slices, bacon and ground pork patties Roasting for large pork cuts - loin roasts, tenderloin, shoulder roasts, ham, leg roasts Moist-Heat Methods Stewing for smaller pieces of less-tender cuts, such as ribs and pork cubes Braising for large or small cuts, but traditionally less-tender cuts Pork recipes collected from www.otherwhitemeat.com |
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